Greek Tacos
Recipe for the week of November 6-10, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield6 servings 30 minutes
Cook Time
Servings Prep Time
Yield6 servings 30 minutes
Cook Time
Cucumber Tomato Relish
  • 1tablespoon olive oil
  • 1tablespoon red wine vinegar
  • 2 tomatoesseeded and diced
  • 1 english cucumberseeded and diced
  • ½ red oniondiced
  • Dash black pepper
Feta Mint Tzatziki
  • 1 english cucumber
  • ¼teaspoon Salt
  • 1cup plain greek yogurt
  • ½ cup crumbled feta cheeseplus extra ½or so for serving
  • 1clove garlicminced
  • 2tablespoons Mintminced
Turkey Filling
  • 1tablespoon olive oil
  • 1 ½ pounds Ground turkey
  • ¼teaspoon Salt
  • ¼teaspoon black pepper
  • ½ red onionminced
  • 2teaspoon dried oregano
  • 4cloves garlicminced
  • 2tablespoons Tomato Paste
  • 4tablespoons red wine vinegar
For the Pitas
  • 4-6 non-pocket Greek pitas
  • 1tablespoon feta cheesecrumbled
  • 8ounces Spinachroughly chopped
  • 1 green onionthinly sliced
  • 1/6 red oniondiced
  • 2tablespoons olive oil
  • 1/4cup basmati rice
  • 1/2 cup vegetable stock
  • 1/2 teaspoon dried dill
  • 1tablespoon lemon juice
  • 1/2tablespoon feta cheeseto serve
Prepare the Cucumber Tomato Relish
  1. Toss olive oil, vinegar, tomatoes, cucumbers, and onion in a bowl and adjust the seasoning if necessary.
Make the Tzatziki
  1. Seed and then finely dice cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with yogurt, feta, garlic, and mint. Adjust the seasoning if necessary.
Make the Meat
  1. In a large skillet, heat oil over medium-high heat. Add ground meat, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and sauté ½ minced red onion in the juices until soft, about 5 minutes. Add oregano and garlic and cook until fragrant. Season. Add tomato paste and cook until it caramelizes. Deglaze and scrape any bits up that have adhered to the pan. Add the meat back in, stir and keep warm.
Toast the Pitas
  1. In a skillet, drizzle a small amount of olive oil and heat to medium high.
  2. Place pita in pan and heat each side for just about 20 seconds.
To Serve
  1. Serve with extra feta.
  1. Warm a little over half the oil in a medium pan over a medium heat and add the spring onion and red onion. Cook the onions for a couple minutes to soften them without browning.
  2. Add the spinach and wilt it down in the heat of the pan. Stir regularly and lift the cooked spinach from the bottom to the top to help it wilt a little faster.
  3. Once the spinach has all wilted down, add the rice and vegetable stock. Stir to combine and scrape down any spinach that has become stuck to the sides of the pan.
  4. Once it comes to a simmer, cover and reduce the heat. Cook for around 20 – 25 minutes until the rice has cooked and absorbed the liquid. Add the dill, the remaining oil and the lemon juice and stir to mix through. Serve either as it is or topped with a little crumbled feta on top.